Oven Roasted Salmon with Fruit Salsa
Photo by Barkley Photo
Total Time Prep: 25 min. Cook: 1 hour
Makes 2 servings
Ingredients
1⁄4 c fresh mango, diced (or use canned)
1⁄4 c fresh pineapple, diced (or use canned)
2 fresh strawberries, diced
1 kiwi, peeled and diced
1 t fresh lime juice
1 T leaf fresh cilantro, chopped
2 6-oz salmon filets
2 t Splenda
Ground Pepper
Balsamic Glaze (optional)
Instructions
1. Peel and dice the mango, strawberries, kiwi and pineapple. Place them into a bowl. Add the lime juice, and cilantro. Set aside.
2. Season the salmon with cracked pepper and a dusting of Splenda. Place the fish in a hot non-stick oven-ready pan, which has been lightly coated with canola oil. The oil will shimmer when the pan is at the correct heat. Cook the salmon on medium heat, Splenda side down, for about 4-5 minutes until golden color.
3. Flip the salmon over and place in a preheated 375-degree oven. Roast the salmon for about 10-12 minutes. The cooked fish will be firm to the touch and the internal temperature will be about 150 -160 degrees. Remove from the oven and let the fish rest for 2-3 minutes. Place the fish on the plate. Top with fruit salsa.
4. Drizzle with balsamic glaze if you’d like.
Recipe by The Happy Diabetic Chef http://www.happydiabetic.com
2. Cut the chicken into strips and mix all the spices until well coated.
4. Place the chicken in a bread style loaf pan.
5. After the chicken is fully cooked internal temp of 170 degrees. Let it rest for 15 minutes and drain and discard the jucies.
6. Place the loaf of chicken on a cutting board and slice thin.
Nutrition Facts 2 Servings
Amount Per Serving
Calories 229
Total fat 11.45
Sodium 50mg
Total Carbohydrate 8.84
Dietary Fiber 1.17
Sugars 6.98g
Protein17.83
